2 days ago

The Heritage Table
Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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Oyster Pan Roast

Oyster Pan Roast is at the top of our favorite ways to prepare oysters in those chilly months with an “r” when they’re at their salty best. It’s hearty enough to serve as a main dish—perhaps with an added salad—and oh-so-satisfying to oyster lovers. After the oysters have been eaten, the slice of toasted French bread is used to sop up the rich sauce remaining in the dish, and is almost as good as the oysters themselves! The wine pairing matches the mild intensity of the oysters while wielding natural acidity that cuts through the fat and exposes still more of the oyster flavor. Arché Winery Roussanne is a match made in heaven (with lots of help at the winery in Saint Jo, using Texas High Plains grapes). It offers floral notes that float over the dish and stone fruit characteristics balanced with crisp acidity, smooth mouth feel with a lingering finish.

For the oysters:

36 shucked Gulf oysters and their liquor
¼ cup unsalted butter, melted
1 cup dried breadcrumbs
½ cup grated Parmesan cheese
Kosher salt, to taste
¼ cup unsalted butter
2 large shallots, finely chopped
4 green onions, white and green parts, thinly sliced
2 tablespoons minced flat-leaf parsley
½ teaspoon minced fresh rosemary
1 teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
1½ quarts whipping cream blended with the liquor from the oysters
2 tablespoons Pernod, or other anise-based liqueur
1 tablespoon Worcestershire sauce
Kosher salt, to taste

For the toast garnish:

6 slices French bread, cut on the bias, 1-inch thick
Melted unsalted butter
Kosher salt

Preheat the oven to 450°F. Arrange 6 individual gratin dishes on baking sheets; set aside. Drain the oysters in a fine-mesh strainer, capturing the liquor in a bowl below, and set both aside. In a small bowl, combine the melted butter, breadcrumbs and Parmesan cheese and toss to blend well. Season to taste with salt and set aside. Melt the additional 4 tablespoons of butter in a heavy-bottomed, deep-sided 12-inch skillet over medium heat. When the butter has melted, add the shallots, green onions, parsley, rosemary, red pepper flakes and pepper. Cook, stirring often, until the shallots and green onions are wilted and transparent— about 7 minutes. Add the whipping cream, oyster liquor mixture, Pernod and Worcestershire. Cook, stirring frequently, until the mixture reduces and thickens— about 10 minutes. Add salt, to taste.

While the sauce is reducing, place 6 of the oysters in each of the gratin dishes and make the toast garnish. Butter one side of each French bread slice and lightly salt. Toast the bread slices under the broiler until light golden brown and crisp. Pour a portion of the sauce over the oysters in each dish and top with a scattering of the bread crumb-Parmesan mixture—covering the entire surface of the dish. Place the baking sheets in the preheated oven and bake for 7 to 10 minutes, or just until the oysters begin to curl at the edges and the topping is browned and bubbly. Do not overcook—the dishes should still be quite liquidy. Remove from the oven and place a toasted bread slice on top of each gratin dish. Place the gratin dishes on plates and serve hot.



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TERRY THOMPSON-ANDERSON is a professional chef, cookbook author, culinary instructor and restaurant consultant. She has written five cookbooks and numerous articles for various publications. She is a member of the International Association of Culinary Professionals, The Southern Foodways Alliance and Les Dames d’Escoffier, International.

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